Easy Black Bean Quesadilla (Print Version)

# Ingredients:

→ Fresh Vegetables

01 - 1 medium yellow onion, diced small
02 - 1 large bell pepper (or 3-4 mini rainbow peppers), chopped fine
03 - 3/4 cup sweet corn kernels (fresh or thawed frozen)
04 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Pantry Essentials

05 - 1 can (15 oz) black beans, drained and rinsed well
06 - 6 whole wheat flour tortillas
07 - 3 cups Mexican cheese blend, freshly shredded
08 - 3 tablespoons olive oil for cooking

→ Aromatic Spice Blend

09 - 1 teaspoon ground cumin
10 - 2 teaspoons Mexican chili powder
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon sweet paprika
13 - 3/4 teaspoon fine sea salt (adjust to taste)
14 - 1/4 teaspoon cayenne pepper (optional for heat)

# Instructions:

01 - Dice your onion into small pieces and finely chop the bell peppers. Give the cilantro a good rinse, shake it dry, and roughly chop the leaves. Open your can of black beans, drain them in a colander, and give them a thorough rinse under cold water.
02 - Heat up a large nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Toss in the black beans, diced onion, chopped peppers, and corn. Let everything sizzle and cook together for about 2 minutes, stirring occasionally.
03 - Sprinkle in all your spices - the chili powder, paprika, coriander, cumin, and salt. Stir everything together and let it cook for another minute until it smells absolutely incredible. Turn off the heat and fold in the fresh cilantro.
04 - Transfer your delicious filling to a bowl and set aside. Using tongs and a damp kitchen towel, carefully wipe your hot pan clean so it's ready for cooking the quesadillas.
05 - Take a tortilla and sprinkle about 1/4 cup of shredded cheese on one half. Spoon roughly 1/4 cup of your bean mixture on top of the cheese, then add another 1/4 cup of cheese over the filling. Fold the empty half over to create a half-moon shape. Repeat with remaining tortillas.
06 - Heat your clean skillet over medium-high heat with a couple teaspoons of olive oil. Carefully place two quesadillas in the pan and brush the tops lightly with oil. Cook for about a minute until the bottom turns golden brown and crispy, then flip with a spatula and cook the other side for another minute.
07 - If using an air fryer, preheat to 370°F. Brush quesadillas lightly with oil on both sides. Cook for 4-5 minutes, flip them over (use toothpicks to keep them closed if needed), then cook another 3-4 minutes until perfectly crispy.
08 - For serving a group, preheat your oven to 400°F with a baking sheet inside. Place assembled quesadillas on the hot baking sheet and bake for 8 minutes until golden and crispy all over.
09 - Let the hot quesadillas rest on a cutting board for 1-2 minutes to set up, then slice each one into 2 or 3 wedges. Serve immediately with your favorite toppings like fresh guacamole, chunky salsa, cool sour cream, or a drizzle of hot sauce.

# Notes:

01 - You can make the filling up to a day ahead and store it in the fridge - just assemble and cook the quesadillas when ready to serve.
02 - For a vegan version, simply swap the cheese for your favorite dairy-free alternative, or use refried beans to help hold everything together.
03 - If you have taco seasoning on hand, you can use 2 tablespoons plus salt instead of the individual spices listed.
04 - Try different tortilla flavors like spinach, tomato, or traditional flour - just avoid corn tortillas as they don't work as well for quesadillas.

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